Job Description

Under the direction of the Dining Room Manager and/or Food Service Director, the Lead Dining Room Server is responsible for providing team leadership of certain aspects of the dining room operation, including setup, service, breakdown, cleanliness, equipment, and furnishings. Provides leadership to team members, in the preparation and service, a la carte and buffet style, of approximately 30,000 guests during the conference season and 4,000 guests during our Bruin Woods season. Coordinate with kitchen staff to maintain smooth, efficient and pleasant service at all times. Participate in setting up the dining room, serve food and beverages to the guests and clearing and cleaning tables in the dining room. Oversee the setup of coffee breaks and hors d’ouevres for conference groups.

Job Qualifications

Ability to read, understand and speak English sufficient to determine and carry out job duties.
Required

Ability to lift items weighing up to 50 pounds occasionally and to stand, climb, stoop, push, pull, and crouch as required to complete job duties.
Required

Ability to stand continuously throughout an eight hour shift on carpeted and uncarpeted surfaces.
Required

Working knowledge of safety and sanitation rules and procedures as they relate to a food production area.
Required

Working knowledge of correct serving practices and industry standards relative to service.
Required

Ability to push a cart on an intermittent/seldom basis, weighing up to 100lbs.
Required

Ability to work overtime, holidays, variable shifts, and weekends to supervise staff and/or solves operational problems.
Required

Ability to perform effectively under conditions of fluctuating workload.
Required

Ability to interact in a team based environment.
Required

Skill in working in organizing and monitoring assignments to complete work in a timely manner when there are interruptions, changing priorities, changes in workload, pressures of deadlines, and competing requirements.
Required

Demonstrated skill in effectively motivating individuals to work together as a team.
Required

Skill in writing concise, logical, and grammatically correct English to prepare reports and communicate with team members on different shifts.
Required

Skill in interacting and communicating effectively with guests, team members, managers and vendors one-on-one and in a group setting.
Required

Skill in overseeing and supervising staff, including organizing work flow to accomplish objectives; delegating responsibility and training.
Required

Must possess a valid CA Driver License in order to operate a University Vehicle or golf cart to provide guests services.
Required